Instructions: Marinate the venison steaks in the milk, garlic and about half the red pepper, black pepper and salt for at least six hours. When ready to cook, add the egg to the mixture. In a large bowl, mix the remaining salt and pepper in with the flour.

Heat about 1/4- to 1/2-inch of oil, preferably in a cast-iron skillet, until almost smoking. Shake the milk off the steaks and dredge them in the flour. Be sure to coat them well. Then drop them one or two at a time into the oil and cook quickly, 2 to 3 minutes per side, until golden-brown.

Comments: As a child, I always thought the idea of chicken-fried steak rather humorous: Perhaps it was the image of a chicken standing over an iron skillet, pecking at a flank steak, or perhaps it was just the descriptively round-about name. Regardless, its a wonderful and time-honored method for cooking venison.

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